Water needed:5 Liters @ 70 C to soak grain in (referred to as mashing)

6 Liters @ 77 C to rinse grain (referred to as sparging)

Work Order

Measure out 5 Liters of water into a pot and heat to 70 C°.

Fill grain bag with the crushed grain.

Gently lower the grain bag into the warm water (gas/heat should be switched off).

Stir the grain gently inside the grain bag to make sure the entire contents of the bag is in contact with the warm water.

The temperature of the water should now be 68 C°. If the water is too cold apply some heat.

When the temperature is stable at 68 C° cover the pot with a blanket and set a timer for 60 minutes. (You are now mashing).

Measure out 6 liters of water into a second pot and cover with a lid (this will be sparge water to rinse the grain with after an hour). Start heating gently to 77 C°.

After 45 minutes check that the sparge water temperature is 77 C° (adjust temperature if necessary).

Once the hour ‘mash’ is finished lift the grain bag out of the pot and let it rest in a sieve or colander (to drain into the pot it soaked in)

Gently rinse the grain bag with the 77 C° sparge water making sure to leave about 7 cm headroom in the pot.

Apply heat to the collected grain liquid (now called wort) while sparging. Discard grain once sparging is complete.

Once the wort almost comes to a boil remove from the heat and add the liquid and dry malt extract powder. Stir gently to dissolve and return to the heat.

When the wort has come back to a boil add the first hop addition of 10 g of Southern Passion. Set the timer for 60 minutes.

Stay with the pot for at least 5 minutes making sure the wort does not boil over. (if it looks like a boil over might happen turn off the heat and bring back to the boil slowly).

While the wort boils make a sanitising solution. This can be made with 4 millilitres of unscented bleach for every liter of water. (Follow the instructions of a no rinse sanitiser if using one).

Soak fermenter and all the equipment that will come in contact with the beer in the solution for at least 30 minutes. Rinse off the bleach solution with cold water at least 3 times making sure there is no bleach residue left. Once the fermenter is santised pour the sanitising liquid into a suitable container to sanitise glass jug, scissors etc for later use.

After the wort has boiled for 45 minutes - add the second hop addition (20 g East Kent Goldings), lower the immersion chiller into the pot (if using one) and add the sachet of Irish moss.

When there is five minutes left to the boil add the last hop addition (8 g East Kent Goldings).